Mexican Street Corn Pasta Salad (Dairy Free!)

Make this Mexican Street Corn Pasta Salad recipe if you're looking for a quick and easy dish that's perfect for summer BBQ's, meal prep or sunny picnic afternoons! It's creamy, smoky, crunchy, fresh and the perfect vegan twist on a classic dish. Packed with charred sweet corn, gluten-free pasta, chickpeas, tempeh bacon, fresh herbs, and an easy dairy free chili lime yogurt dressing.

Course Main Course, Salad

Cuisine Mexican

Keyword creamy dairy free, easy summer recipe, gluten free pasta salad

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 559kcal

Author Jackie Akerberg

Equipment

Blender
stove

Ingredients

Pasta Salad Ingredients

12 oz gluten-free pasta of choice
3 cups corn kernels fresh, frozen, or fire-roasted
5 oz canned chickpeas drained and rinsed
1 red bell pepper finely diced
½ small red onion finely diced, soaked to mellow flavor
1 jalapeño finely diced
⅓ cup cilantro chopped
3 green onions chopped
½-¾ cup tempeh bacon crumbles
roasted pepitas for topping

Creamy Street Corn Dressing Ingredients

1 cup plain dairy-free yogurt
1½ limes juiced
2 tbsp nutritional yeast
1 garlic clove
1 tsp chili powder
½ tsp paprika
1 tbsp maple syrup
½ tsp salt plus more to taste

Instructions

Cook the pasta according to package instructions. Rinse with cold water and let cool completely.
Heat a large skillet over medium-high heat. Add the corn and cook until slightly charred in spots, about 6–8 minutes. Let cool slightly.
Prepare your tempeh bacon crumbles while the corn cooks.
Add all dressing ingredients to a blender and puree until smooth and creamy.
In a large mixing bowl, combine the cooked pasta, charred corn, chickpeas, bell pepper, red onion, jalapeño, cilantro, green onion, and tempeh bacon crumbles.
Pour the dressing over the salad and toss until everything is evenly coated.
Top with roasted pepitas, extra cilantro, and a squeeze of fresh lime juice before serving.

Notes

This is delicious served immediately, but somehow even better after chilling for 30 minutes.
Fold in the tempeh bacon just before serving if you want it extra crisp.

Nutrition